8 lg Scallops* 1 tb Flour
300 ml Milk 1/2 lb Mushrooms, sliced
2 Salt and pepper 4 tb Med.sweet white wine
2 tb Butter 1 lb Fresh mashed potatoes
Directions: * Or 4 scallops and an equal amount of any white fish. Or
more scallops, if you like. Clean the scallops and cut in half, then
simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat
1 tablespoon of the butter and stir in the flour, cook for about a
minute, stirring, then add the milk gradually, stirring all the time
to avoid lumps. Season with salt and pepper, add the sliced mushrooms
and simmer for about 10 minutes longer; then add the sherry or wine
and finally the scallops. When hot, transfer to an ovenproof dish and
cover with mashed potatoes, making sure they cover the fish right to
the edges. Dot with the remaining butter and bake in a moderate
oven, 350F, for 20-30 minutes, or until the top is turning brown.
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Yields
6 servings